Southwestern Black Bean and Corn Salsa an easy and delicious dip or salad topping!
Chips and dip. Texas hospitality at its finest y’all.
Everybody has their signature salsa, guacamole, queso etc. Torchy’s Tacos has the glorious Green Chile Queso. Hands down my favorite queso in the state and so much mystery surrounding what ingredients go into the golden concoction. I once heard that they kept the recipe guarded and prepared said queso behind a curtain. Chuy’s has their Jalapeno Ranch (or you can try my lightened version!) And then there is the ubiquitous red salsa with infinite flavor variations.
Black Bean & Corn Salsa
But sometimes the occasion calls for a dip with a little more sustenance. Black beans, sweet corn, and red bell peppers are the backbone of this salsa. Packed with protein, fiber and antioxidants from the black beans this is sure to keep you feeling full longer. This salsa is also delicious on top of salads, with a spoon straight out of the bowl, or on top of quinoa. Definitely not to be limited to serving with tortilla chips. I often get asked my “go-to” recipes for healthy eating and this is one of them because it is filling, yet light, and packed with my favorite spice – cumin!
Not to mention this recipe makes great use of summer produce for my friends who enjoy eating seasonally. In the winter you can use canned or frozen vegetables, so basically this is a great year-round recipe.
Black Bean and Corn Salsa – quick, easy and healthy!
Southwestern Black Bean and Corn Salsa
- 1 15 oz. can Black Beans rinsed and drained
- 1 14 oz. can Sweet Corn Kernels drained
- 1 Red Bell Pepper diced
- 1 Jalapeno diced
- ½ Medium Onion diced
- 1 Lime juiced
- ½ tsp. Cumin
- ½ tsp. Chili Powder
- 3 Tbsp. Cilantro chopped
- Salt to taste
- In medium bowl, mix together all ingredients.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Enjoy this recipe and as always thanks for stopping by!